Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC × GC‐MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil

• Published in: Journal of food science Vol. 82; no. 6; pp. 1333 - 1343
• Main Authors: Sghaier, Lilia, Cordella, Christophe B. Y., Rutledge, Douglas N., Lefèvre, Fanny, Watiez, Mickaël, Breton, Sylvie, Sassiat, Patrick, Thiebaut, Didier, Vial, Jérôme
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.06.2017
• Subjects: ambient temperature; Anisidine; anisidine value; antioxidant activity; Brassica rapa - chemistry; Canola Oil - chemistry; Coriandrum sativum; data collection; Degradation; Essential oils; Fatty acids; Fatty Acids, Monounsaturated; Fish oils; Flavors; free fatty acids; Gas Chromatography-Mass Spectrometry; headspace volatiles; heat; Heating; Linolenic acid; Lipid peroxidation; Masking; Nutmeg; Odor; Odors; off flavors; Oils & fats; Oils, Volatile - chemistry; Oxidation; oxidative stability; p-anisidine value; Peroxide; peroxide value; Plant Oils - chemistry; polar compounds; Principal Component Analysis; Principal components analysis; Rapeseed; Rapeseed oil; Seeds - chemistry; Stabilization; Temperature effects; Thermal stability; Tocopherols; Volatile compounds; rapeseed oil; peroxide value; headspace volatiles; oxidative stability; anisidine value
• ISSN: 0022-1147; 1750-3841; 1750-3841
• DOI: 10.1111/1750-3841.13712

Lipid oxidation leads to the formation of volatile compounds and very often to off‐flavors. In the case of the heating of rapeseed oil, unpleasant odors, characterized as a fishy odor, are emitted. In this study, 2 different essential oils (coriander and nutmeg essential oils) were added to refined rapeseed oil as odor masking agents. The aim of this work was to determine a potential antioxidant effect of these essential oils on the thermal stability of rapeseed oil subject to heating cycles between room temperature and 180 °C. For this purpose, normed determinations of different parameters (peroxide value, anisidine value, and the content of total polar compounds, free fatty acids and tocopherols) were carried out to examine the differences between pure and degraded oil. No significant difference was observed between pure rapeseed oil and rapeseed oil with essential oils for each parameter separately. However, a stabilizing effect of the essential oils, with a higher effect for the nutmeg essential oil was highlighted by principal component analysis applied on physicochemical dataset. Moreover, the analysis of the volatile compounds performed by GC × GC showed a substantial loss of the volatile compounds of the essential oils from the first heating cycle. Practical Applications A solution to enhance the oxidative stability of rapeseed oil could be used to avoid the oxidation of linolenic acid, which leads to the formation of off‐flavors characterized by a fishy odor.